When Shawn and I got married in 1995, my sweet friend Mary Velgos gave me a recipe titled Simon and Garfunkel Chicken—a name inspired by the singing duo’s 1966 album Parsley, Sage, Rosemary and Thyme. (Even if you’ve never heard the lyrics to the song Scarborough Fair, I’ll bet you can guess at least four of the ingredients in this recipe!) At the time, we had no idea that it would become the go-to special-occasion dish for our family. But that’s exactly what it is. So it wasn’t a surprise when I asked Shawn what we should have for Christmas dinner and he requested Simon and Garfunkel Chicken.

While I have been able to alter the recipe to make it gluten-free, dairy-free and egg-free for Kellen, I haven’t yet made it using pastured chicken. That’s because I’d have to separate and debone the breasts from whole chickens myself, and I haven’t yet tackled that task—although I hope to someday. The other main ingredients—homemade mozzarella cheese, pastured eggs, bread crumbs from a sprouted-grain loaf or batch of tortillas—have been easy to fit within real-food parameters. I typically serve Simon and Garfunkel Chicken alongside corn (organic frozen kernels, in this case) and garlic mashed potatoes.

Our Christmas dessert was a real treat (though decidedly not a real-food one!) that the kids and I put together on Christmas Eve. Using a gluten-free, dairy-free, egg-free recipe for sugar cookies and a set of star-shaped cookie cutters in five sizes, we baked about 50 stars and then stacked them into five Christmas-tree towers using green-tinted royal icing as our “glue” and multicolored sprinkles as “lights.” To make each tree, we used two stars in each of the five sizes. We iced each cookie individually and added it to the stack, varying the position of the points and sprinkling the edges with every layer. They were fun to make—and even more fun to eat!

This post is part of the Tuesday Twister blog carnival hosted by www.gnowfglins.com. To link to today’s Tuesday Twister on that site, click here.